Zucchini Bolognese

Zucchini Bolognese

Light zucchini noodles get the hearty treatment when topped with meaty bolognese sauce. The traditional Italian meat sauce takes a while to simmer, but the end result is totally worth it. Make the sauce on a weekend, then spiralize and cook your noodles on the day of for a quick, easy weeknight meal.

Time to Prepare
  • Prep Time: 10 minutes
  • Total Time: 40 minutes
Ingredients
  • 1 Medium Onion
  • 1 Stalk Celery
  • 1 Carrot, thoroughly scrubbed
  • 2 Zucchinis, trimmed
  • 2 Tablespoons Extra Virgin Olive Oil, divided
  • 6 Ounces Ground Beef, 85% lean
  • ¼ Cup Dry Red Wine
  • 2 Cups Beef Stock, low sodium
  • 1 Tablespoon Tomato Paste
  • 1 Bay Leaf
  • 1 Dash Salt, to taste
  • 1 Dash Pepper, to taste
  • 1 Tablespoon Grated Parmesan Cheese (optional)
Steps to Prepare
  1. Using the Slicer Blade, slice the onion and celery. With the Shredder Blade, grate the carrot. Set the vegetables aside.
  2. Spiralize the zucchini and set aside.
  3. Add onions, celery, and carrots to a large pot over medium-high heat. Sauté until tender, about 8 to 10 minutes.
  4. Add beef, breaking it up with the back of a spoon and cook until browned, about 10 to 15 minutes.
  5. Add wine and bring to a boil for one minute, stirring continuously to scrape up any bits sticking to the pot. Add 1 ½ cups of stock, tomato paste, and the bay leaf and stir to fully combine. Reduce heat to low and simmer, stirring occasionally, for 1½ hours to meld all of the flavors. Season with salt and pepper.
  6. In a separate pan, heat 1 Tbsp. Oil over medium-high heat. Sauté zucchini noodles until tender crisp, about 3-5 minutes. Plate and top with Bolognese. Add parmesan cheese, if desired.
  7. Enjoy!
Notes
  1. Don't have a Veggie Bullet? You can use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, or a knife and cutting board to slice. Expect additional prep time and counter space.

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